I knew I wasn’t the only one who loved meatballs when I read about “The Meatball Shop” in the New York Times. The place, which is at 84 Stanton Street on the Lower East Side, opened just 6 weeks ago. It sells only meatballs. 2 ounce meatballs of all kinds—beef, pork, chicken, salmon, vegetables--plus a weekly special. They’re served with 4 kinds of sauce and focaccia ($7.00), as a slider ($3.00) or on a baguette ($9.00). I can hardly wait to go. However, between the time I wrote this and this posting, the Times wrote a rather sad lament about the Meatball Ball Shop in a mini review last week. So I encourage you to try these. Because I can vouch for how sensational the recipe I followed for Sicilian Meatballs in Food and Wine magazine.
Wild Garlic (or Ramps) Pasta - A simple pasta with the delectable flavor of wild garlic, or ramps, made with olive oil and fresh noodles.
1 day ago